We usually have a jar of mango chutney in the pantry or refrigerator since it’s great for a last minute company appetizer served over cheddar cheese. This sauce is so easy, deeply flavorful and wonderful with the salmon.
(modification of recipe originally from Cooking Light)
Serves 4
- 1 cup fat free reduced sodium chicken broth
- ¼ cup prepared mango chutney (such as Major Grey’s)
- 2 tablespoons cider vinegar
- 1 teaspoon curry powder
- ½ teaspoon kosher salt, DIVIDED
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- ¼ teaspoon freshly ground black pepper
Preheat broiler.
Combine first 4 ingredients (broth through curry powder) and ¼ teaspoon salt in a small saucepan; bring to a boil over medium high heat. Reduce heat to medium heat; cook until sauce is reduced to ½ cup (this should take about 15 minutes), stirring occasionally.
Place salmon, skin side down, on a foil lined sheet pan. Sprinkle salmon with remaining ¼ teaspoon salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness (for our oven we use the 2nd cooking rack from the top which is 6 inches from the broiler and we cook for 15 minutes to suit our taste). Serve with sauce.
Nutritional Info/ Serving: Calories 315, Fat 13 g, Protein 36 g, Carbs 11 g
21 Day Fix Container Equivalents: 1.5 Red
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